Grand Isle imagines a coastal Louisiana seafood restaurant with a downtown makeover. The appealing concept allows for a person to enjoy her raw bar, po-boy and/or simply prepared finfish with a glass of wine poured into stemware, but it has suffered from instability in its kitchen. That problem seems to be correcting itself with the recent hiring of Mark Falgoust, a Cochon alum who arrived with a knack for the stick-to-your-ribs meat dishes that fill out the menu. Don't miss the dirty rice sausage.